The 15-Minute Egg Salad That’s Way Better Than the Deli Version
Creamy, full of fresh green crunch, and made without that heavy jarred mayo taste.
If you’re stuck looking for a lightning-fast lunch that actually keeps you full, this lighter twist on a lunchtime classic is exactly what you need. It trades the usual store-bought mayo for a rich, tangy sour cream base that lets the bright, peppery crunch of fresh green onions totally steal the show.
Here’s what you need: 4 large eggs, 4 tablespoons of sour cream (or homemade mayo), 1 bunch of green onions, and a pinch of salt and black pepper to taste.
To start, get your eggs boiling on the stove. While they cook, wash the green onions and chop them into thin, crisp rings. Once the eggs are hard-boiled, plunge them into an ice bath to cool down, peel them, and dice them into clean cubes. Toss the warm eggs and green onions into a mixing bowl, season generously with salt and black pepper to taste, then fold in the sour cream until everything is beautifully combined.
Pro tip: If you want an extra fresh, crunchy crunch, dice up a handful of fresh English cucumbers or crisp radishes and toss them right into the mix.
